Sweet Potato Bread with Cinnamon-Rum-Orange Glaze

This one is delicious and just in time for fall!  The recipe calls this a "bread", but we think it is more like a cake.  Perfect for breakfast, brunch, or snack.  Scrumptious!!

Sweet Potato Bread with Cinnamon-Rum-Orange Glaze
adapted from: The Sweet Melissa Baking Book


For the Cake:
1- 29 oz can of sweet potatoes, drained
2 cups of sugar
2/3 cup vegetable oil
2 large eggs
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
2/3 cups of pecans, coarsely chopped

For Glaze:
1/4 cup orange juice
1/4 cup rum
1/2 cup sugar
2 cinnamon sticks

Preheat oven to 350 degrees. Butter and flour a round Bundt pan.

1. With an electric mixer (use paddle attachment if using an upright model...)  mash the sweet potatoes until smooth. Add the sugar and oil.  Mix to combine.  Add the eggs- one at a time- mixing well after each addition. Scrape down sides of the bowl.

2. In a separate bowl, whisk together dry ingredients.  Add to the wet ingredients in three batches, mixing after each addition.

3. Pour batter into the prepared Bundt pan and bake for 1 hour or until a wooden skewer comes out clean. Allow to cool 20 minutes before removing from pan, and inverting onto a rack or serving dish.

4. Meanwhile, prepare glaze.  Combine orange juice, rum, sugar, and cinnamon sticks in a small saucepan. Bring to simmer over low heat and reduce by half.  Remove from heat, and allow to cool about 10 minutes before glazing.

5. Using a pastry brush, glaze generously over the still-warm bread. Wait 10 minutes before glazing again. (We had a hard time waiting!!!)

Serve at room temperature.  Sweet potato bread keeps well, wrapped in plastic wrap at room temperature for up to three days.  (Even better the next day... if it lasts that long!)  The recipe says that you can also freeze if it is wrapped in plastic wrap and then in foil, for up to three weeks. 

Printable Recipe

Pina Colada Cake

This is a super simple cake recipe-one that everyone always loves, and is just in time for summer! Again, not sure where this one originally came from, but I remember we made 10 of them (yes, 10 cakes) the year I had a ginormous International Food Festival with my junior high students. They were gone within an hour. I have also made this for parties and potlucks, and usually will bake the cake in an foil cake pan. That way, the pan can just be tossed when it is done. Works great!

Pina Colada Cake

1 box yellow cake mix
1 can cream of coconut*
1 can sweetened condensed milk
1 large tub whipped topping (Cool Whip or generic)
1 cup can crushed, canned pineapple, drained with all but a little juice
1 cup sweetened, shredded coconut
1 cup chopped pecans (optional)

Bake cake according to package in a 9 x 13" pan. Mix cream of coconut and condensed milk. Set aside.

When cake is done (and still warm) poke the top with the handle of a wooden spoon, so there are a lot of little holes.

Pour coconut cream/ milk mixture over the top and spread into the holes. Spread pineapple and reserved juice over cake. Let cake cool, or cover and chill overnight. ** (my preference)

 Mix together whipped topping coconut. Spread over cooled cake. Sprinkle nuts over the top, if you desire. Refrigerate and serve cold.

* Cream of Coconut can be found in the liquor department by the mixers or sometimes by the Thai food. It does not contain alcohol. It is not the same as coconut milk.

** I usually will make the cake, spread over the milk and pineapple and then refrigerate overnight. Then in the morning I will put on the coconut/whipped topping combo, then put it back in the fridge until I serve. I am cheap, and my hubby isn't a fan of nuts so I usually leave those off, but they do add a decorative touch.

Chocolate Coconut Pecan Cake

Coconut lovers, pay attention!  This is a moist, yummy cake with a custardy-coconut filling and chocolate ganache topping.  About eight years ago, I dragged my Mom to a local cooking store for some cooking classes. This one comes from a dessert class, and is more on the difficult side to prepare.  Not too tricky, but quite a few steps.  We made it for one of Mom's high school reunion luncheons, and it got rave reviews. The store has since closed but lucky for us, I am a pack rat and don't throw away great recipes! I also listed things in order of the way I do them, step by step.  That's just the way I roll. Isn't it pretty?

Chocolate Coconut Pecan Cake
Step 1:  Make Coconut filling.  (This can be done a day or so in advance, and refrigerated.)
  3/4 cup sweetened condensed milk
  5 Tablespoons softened butter
  2 egg yolks, lightly beaten
  1/4 tsp. coconut oil (not extract)
  1 cup shredded coconut

In a sauce pan, combine milk and butter over medium heat for 3-4 minutes, stirring continually.
Temper the egg yolks and add to the milk mixture.  Cook, stirring constantly for 5 minutes until it becomes the consistency of pudding. Remove from heat, and stir in coconut and oil. Cool completely and refrigerate until needed. If made in advance, let sit at room temperature until spreadable.

Step 2:  Toast and cool 3/4 cup of pecans. On another tray,  toast 2 cups of shredded coconut and set aside.

Step 3: Make the cake!
   2-1/4 cups white flour
   1 tablespoon baking powder
   3/4 teaspoon salt
   1 cup shredded coconut, packed
   1 cup butter, room temperature
   2 cups sugar
   4 eggs
   1/4 teaspoon coconut oil
   9 oz coconut milk
  
Finely grind the cooled pecans with 2 Tablespoons of sugar. Combine with 1 cup of packed coconut. (Not the toasted stuff... that is for later...) and set aside.  I used my little food processor to grind the pecans.

Sift together: flour, baking powder, and salt, and place in a medium bowl. Add pecan/sugar/coconut mixture. Next, in a mixer bowl, beat butter and 2 cups of sugar just until light and fluffy.

Beat in eggs and coconut oil. Add flour mixture ALTERNATING with the coconut milk, starting and ending with the flour. Divide between 2- 8" or 9" greased and floured pans. (I like 8", myself.)

Bake in a 350 degree oven for 30-35 minutes, or until a toothpick comes out clean.

Remove and cool completely.











Step 4:  Make the ganache!
1-1/2 lbs  semi-sweet chocolate (good quality)
2 cups of heavy cream

In a heavy saucepan, bring cream to boil and set aside. In a double boiler, melt chocolate. Slowly add cream. Whisk until smooth.  Pour into separate bowl and let sit until room temperature.

(Sorry this is an ugly pic... but you get the idea, right?)

I am drooling, now!











Step #5: Assemble the cake!

Spread filling between layers. (Tip!  I put parchment under the cake in sections, to keep my cake plate clean.)

Top cake with ganache.  Garnish sides with coconut, and remove parchment.

Eat your heart out!

I am NOT a professional, but I think Mom would be proud! 

Orange Kiss-Me Cake

This coffee cake-ish retro recipe I found in both Mom & Grandma's recipe boxes.  When I researched the recipe, a very similar recipe came up and was the 1950 Pillsbury Bake-off Winner. ( I think that is pretty cool.)  I can totally picture my Grandma making this in her little kitchen in Sunnyslope in the late 50's.  It is a super easy recipe, and we loved it!  The cake is super moist and would be great for breakfast or brunch.  We aren't big raisin fans, so I left those out. 

Orange Kiss-Me Cake

3/4 cup frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1/2 cup shortening
1/2 milk
2 eggs
1 cup raisins (optional)
1/3 cup chopped walnuts

Preheat oven to 350 degrees.  Grease and flour a 13x9 pan. Combine 1/2 cup of the OJ concentrate with remaining ingredients in a large mixing bowl. Blend at the lowest speed for 30 seconds, then increase to medium speed for 3 minutes. Pour into pan. Bake for 30 to 40 minutes, or until a toothpick comes out clean.  Drizzle remaining OJ concentrate over warm cake; sprinkle with topping. (below)

Sugar-Nut Topping-
Combine in a small bowl. 
     1/4 cup sugar
     1/4 cup chopped walnuts
     1 teaspoon cinnamon